Journal of Food Science and Technology

, Volume 53, Issue 1, pp 571–580 | Cite as

Non-gluten proteins as structure forming agents in gluten free bread

  • Rafał Ziobro
  • Lesław Juszczak
  • Mariusz Witczak
  • Jarosław KorusEmail author
Original Article


The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin. The applied preparations included albumin, collagen, pea, lupine and soy. Their addition had various effects on rheological properties of the dough and volume of the bread. Volumes of the loaves baked with soy and pea protein were smaller, while those with albumin significantly larger than control. Presence of non-gluten protein caused changes in crumb structure (higher porosity, decrease in cell density, higher number of pores with a diameter above 5 mm) and its color, which was usually darker than of unsupplemented starch-based bread. The least consumer’s acceptance was found for bread baked with soy protein. The presence of pea and lupine preparations improved sensory parameters of the final product, providing more acceptable color and smell in comparison to control, while soy caused a decrease of all analyzed consumer’s scores. The addition of protein caused an increase in bread hardness and in enthalpy of retrograded amylopectin, during bread storage.


Gluten-free bread Proteins Texture Staling 



The authors thank Barentz Sp. z o.o. and Brenntag Polska Sp. z o.o. for donating protein preparations.

Supplementary material

13197_2015_2043_MOESM1_ESM.pdf (285 kb)
ESM 1 (PDF 284 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  • Rafał Ziobro
    • 1
  • Lesław Juszczak
    • 2
  • Mariusz Witczak
    • 3
  • Jarosław Korus
    • 1
    Email author
  1. 1.Department of Carbohydrate TechnologyFaculty of Food Technology, University of Agriculture in KrakowKrakówPoland
  2. 2.Department of Analysis and Evaluation of Food QualityFaculty of Food Technology, University of Agriculture in KrakowKrakówPoland
  3. 3.Department of Engineering and Machinery for Food IndustryFaculty of Food Technology, University of Agriculture in KrakowKrakówPoland

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